Homemade Apple Cider Vinegar Recipe from Apple Scraps

Making your own homemade apple cider vinegar (ACV) is satisfying and a great way to use the whole apple. Instead of tossing out the apple peels and apple cores, why not turn them into something beneficial for your health and kitchen? This recipe is simple, budget-friendly, and taps into the sustainable practice of reducing food waste.

Want To Save This Recipe?

Enter your information below, and I’ll send it straight to your inbox! Plus, you’ll get complimentary gifts!

By submitting this form, you consent to receive emails from Kim Schob.

You don’t need any fancy equipment or special ingredients to get started. With just a few everyday items and patience, you can create a batch of ACV perfect for dressings, marinades, or even as a natural cleaning solution. Let’s get into how you can transform those extra apple bits into a versatile staple in your pantry.

If you are on the hunt for more apple recipes, I have a few more you might want to try out. Make your own apple shine sangria for your next BBQ. Or use the leftover apples to make apple feta-stuffed pork tenderloin for a dinner recipe.

Still in the mood for more cider recipes? Why not make your own mulled apple cider?

Table of Contents

Why You’ll Love This Recipe

Sustainable and Eco-Friendly: This recipe allows you to make the most out of apple scraps, reducing food scraps and waste and promoting sustainability in your kitchen.
Easy to Make: You don’t need any specialized equipment or hard-to-find ingredients. Just a few simple items and some time will yield fantastic results.
Versatile Uses: Homemade apple cider vinegar has many common uses, from salad dressings and marinades to natural cleaning solutions and even personal care.
Health Benefits: Apple cider vinegar is known for its potential health benefits, including aiding digestion, improving skin health, and providing a natural boost to your immune system.

What’s In This Homemade Apple Cider Vinegar Recipe?

Ingredients for apple cider vinegar sitting on a wooden table.

Scraps from about 8 apples (core and skins): The cores and skins of fresh apples are full of natural sugars and beneficial bacteria that help in the fermentation process. Using a variety of apple types can also add complexity to the flavor of your vinegar.
Granulated sugar: Sugar serves as the primary food source for fermentation, allowing the natural yeast and bacteria to convert the sugars into alcohol and then into acetic acid. Granulated sugar is easy to dissolve and ensures a steady fermentation process.

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

Substitutions and Additions

Honey Instead of Sugar: If you prefer a natural sweetener, raw honey can be used in place of granulated sugar. It adds a unique flavor and has its own array of health benefits. Keep in mind that honey ferments differently from sugar so that the process may take a little longer.
Different Fruit Scraps: While apple scraps are traditional, you can experiment with scraps from other fruits like pears or peaches. These can add interesting flavors to your vinegar.
Citrus Peels: Adding a small amount of lemon or orange peel can introduce a zesty note to your vinegar.
Spices and Herbs: For additional flavor complexity, consider adding whole spices such as cinnamon sticks, cloves, or even rosemary during the fermentation process.
Filtered Water: If you’re concerned about the quality of your tap water, using filtered water can be a viable substitution. Filtered water ensures that no unwanted chemicals interfere with the fermentation process.

How To Make Apple Cider Vinegar (step-by-step directions)

Place all your apple scraps in a sterilized jar and add sugar for good quality apple cider vinegar. Fill the glass jar with water until it covers the apples and sugar, then fill to the brim. Secure the lid and shake well to thoroughly mix the sugar, apples, and water. (Photos 1 & 2)
Remove the lid and cover the top of the jar with a paper towel, cheese cloth, or coffee filter, securing it with just the mason jar ring or rubber band. Let this mixture sit at room temperature for about 2 weeks. A dark place like a closet, pantry, or cupboard works well for this. (Photo 3)
After 2 weeks, strain out the apple remnants, keeping only the liquid. Discard the apple pieces and return the liquid to the mason jar. Cover it again with a breathable cover such as a coffee filter or paper towel secured with the ring. Replace the filter or towel if it got wet during the transfer. (Photo 4)
Let it sit for another 4 weeks for the second fermentation, stirring occasionally. Once done, transfer the liquid to a covered bottle for storage.

Recipe Tips

Choose Organic Apples: If possible, use organic apples to avoid pesticides and chemicals that could interfere with fermentation.
Fermentation Temperature: Keep your jar in a warm place, ideally between 60-80°F (15-27°C). Fermentation slows down in cooler temperatures.
Stir Daily: For the first two weeks, stir your mixture daily to ensure even fermentation and prevent mold growth.
Taste Test: After the initial fermentation period, taste your apple vinegar to see if it has reached your desired acidity. If not, let it ferment for an additional week and test again.
Prevent Mold: the best way to prevent mold is to ensure all apple scraps are fully submerged in water, thus preventing mold from forming on exposed fruit pieces.
Use Clean Utensils: Always use clean utensils when handling your vinegar to avoid introducing unwanted bacteria.

Storing Tips

Proper storage of your homemade apple cider vinegar ensures it remains fresh and effective for a wide range of uses. Here are some tips for storing your leftover ACV:

Use a Glass Container: Store your apple cider vinegar in a clean, airtight glass container. Avoid using plastic or metal containers as they can react with the vinegar and affect its quality.
Keep in a Cool, Dark Place: Place the container in a dark spot or cupboard away from direct sunlight and heat. Exposure to light and heat can degrade the vinegar and reduce its shelf life.
Seal Tightly: The container should be sealed tightly to prevent contamination and evaporation. This will help maintain the vinegar’s potency and flavor.
Label and Date: Label the container with the date it was made and any additional ingredients you added. This helps you keep track of its age and monitor its quality over time.
Check for Sediment: Sediment may form at the bottom of your vinegar over time. This is completely normal and indicates that the natural fermentation process is ongoing. Shake the bottle gently before each use to redistribute the sediment.

Apple cider vinegar in a glass jar with lids.

Serving Suggestions

Homemade apple cider vinegar (ACV) is a versatile ingredient that can enhance various dishes with its unique flavor profile and health benefits. Here are some delicious ways to incorporate ACV into your recipes:

Salad Dressings: ACV can be the star of your homemade salad dressings to add to your favorite simple salad. Combine it with olive oil, Dijon mustard, honey, and a pinch of salt and pepper for a zesty vinaigrette that pairs well with leafy greens and grilled vegetables.
Marinades: Use ACV as a tenderizing agent in marinades for meats and vegetables. Its acidity breaks down the proteins, making them juicier and more flavorful. Mix ACV with soy sauce, garlic, ginger, and a touch of honey for a delightful marinade.
Sauces and Condiments: Add a splash of ACV to your sauces and condiments to elevate their taste. For example, include it in barbecue sauce, ketchup, or even homemade mayonnaise for an extra tang.
Soups and Stews: A small amount of ACV can brighten up soups and stews. It helps balance the richness of heavy dishes like beef stew or lentil soup. Just a teaspoon added at the end of cooking can make a significant difference.
Beverages: Incorporate ACV into refreshing beverages. Combine it with water, a bit of honey or maple syrup, and a pinch of cinnamon for a revitalizing drink. It can also be added to smoothies or mocktails for an extra kick.
Pickling: ACV is an excellent base for pickling vegetables. Its acidity preserves the vegetables while adding a tangy flavor. Cucumbers, carrots, and onions can all be pickled using a simple mixture of ACV, water, salt, and sugar.

Recipe FAQs

Can I use any type of apple for making apple cider vinegar?

Yes, you can use any apple for making homemade vinegar. However, a mix of sweeter apples
and some tart varieties often yields the best flavor. Organic apples are recommended to avoid pesticides that may interfere with fermentation.

How long does homemade apple cider vinegar last?

Homemade apple cider vinegar can last indefinitely if stored properly in a cool, dark place and in a tightly sealed glass container. Over time, the flavor may deepen, and sediment may form, but this is normal and doesn’t affect the quality.

What should I do if mold forms on my apple cider vinegar?

If mold forms on your apple cider vinegar, it’s usually due to apple scraps not being fully submerged in water. To prevent mold growth, discard the first batch and start over, ensuring all apple pieces are covered entirely by liquid.

Can I speed up the fermentation process?

While it’s essential to allow adequate time for fermentation, you can encourage a faster process by keeping the jar in a warmer room within the ideal temperature range of 60-80°F (15-27°C). Stirring the mixture daily during the initial two weeks also helps to expedite fermentation.

Is it normal for my vinegar to smell different during fermentation?

Yes, it is normal for your apple cider vinegar to go through various smell changes during the fermentation process. The initial sweet apple smell will transform into a more pungent strong odor as it ferments. If at any point the smell is off-putting or foul, it might indicate spoilage, and the batch should be discarded.

Need More Basic Recipes? Try These:

A glass jar of apple cider vinegar with fresh apples on the sides.

5 from 1 vote